Sibuyas Republic

Another long weekend. Saturday started with a promising sunshiny skies in the morning. Yet, the afternoon came with the usual visitor, a heavy downpour. Good thing was, I already hauled off from the oven our afternoon snack…

So, as we watched the heavy rains from our patio, we savor the sweetness and crunchiness of this raisins/nuts-adorned Saturday treat…a GRANOLA.

It was our my favorite snack. Used to buy Nature Valley granola bars in the grocery shop. So, to save me few pesos, what else to do but try to make few bars at home…

There’s just too many granola recipes out in the net, but this one’s I did was inspired by Alton Brown’s recipe at FoodNetwork.com.

Here goes…

I use:

500 grams of quick cooking Quaker oats
1 1/2 cups of brown sugar
1 cup melted butter
2 tbsp. cinnamon powder
2 tbsp. vanilla extract
raisins
nuts (peanuts and cashew nuts were the ones I have here in the pantry)

Cooking procedure:

In a large bowl, mix in the oats, raisins and nuts. Set aside. While in a saucepan, melt the butter over low heat, add in the sugar and stir until fully melted, add the salt, the cinnamon and the vanilla extract. Stir until all ingredients are fully incorporated. Then, mix in with the oat mixture.

Transfer the mixture into a baking dish/pan (greased with butter) and bake (oven preheated @350 deg.F). Bake for about 15-20 minutes.

Allow to cool before cutting into desired size and shape.

Still hot but crispy, here’s my share…

After a couple of burps, I kept thinking what shall I be cooking for the next two days. Sometime….I would want to hate the long weekends. Because that’s when I get to stay longer in the kitchen, too.

Ciao for now…enjoy your weekend foodie.

The college daughter arrives home for the semestral school break. Yesterday, she went to see her dentist to check her braces. Today, she and her siblings plus few cousins went to the nearby swimming resort. Hubs and me were very confident she could take care of her two younger sibs.

Bought pork chops and chicken wings and have them barbecued as their “baon”. Also, I added up this pork sisig, in case the barbecue will be consumed fast. Kids are really into meats, don’t they?

I used to call this sisig variation as a “healthier sisig”. Why? Sans the pork liver I used pork liempo and added lots of tofu.

Ingredients:

• half kilo liempo

• 25 pesos worth of tofu

• calamansi juice

• minced onions

• 1 tbsp. liver spread

• 2 tbsp. mayonnaise

• salt and pepper to taste

• chili (optional)

Cooking procedure:

• Fry the liempo and the tofu. Cut into small pieces.

• Mix all the ingredients.

The kids loved the fried tofu and its crunchiness.

Have a  Yummy Sunday everyone:)